Christmas cake cheesecake

    1 hour 20 min

    For those who like Christmas cake but a light and tasteful cheesecake. You can serve with fresh clotted cream, if liked.

    Andalucia, Spain
    12 people made this

    Makes: 1 (25cm) cheesecake

    • 200g gingernut biscuits
    • 20g soft brown sugar
    • 50g softened butter
    • ground cinnamon to taste
    • ground ginger to taste
    • Filling
    • 900g cream cheese
    • 200g creme fraiche
    • 150g soft brown sugar
    • 4 eggs
    • 50g plain flour
    • 60ml milk
    • 1 pinch ground mixed spice
    • ground cinnamon to taste
    • ground ginger to taste
    • shot of brandy (optional)
    • 150g variety of dried fruits, candied peel

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 170 C / Gas 3. Lightly oil a round 25cm springform tin.
    2. For the base: Crush the biscuits, and add to the sugar, butter, cinnamon and ginger. Press into the base making it firm and level.
    3. For the filling: Mix the cream cheese, creme fraiche and sugar. Add eggs one at a time, mix well in between adding each egg.
    4. Add flour, milk, spices and brandy, mix well. Finally, fold in the fruit.
    5. Bake for around 1 hour, or until centre is just set. Leave to cool.


    I made this for a friends birthday as an experiment, and it worked out wonderfully, it all went in one go!!! You add other fruits if you are not keen on the one's in the recipe.

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